Preheat oven to 190°C. Line base of a 20cm-round cake pan with non-stick baking paper. Melt remaining butter in large saucepan over a medium-high heat. Stir in sugar until well combined. Add nashi to the saucepan. Reduce heat to medium and cook for 30 minutes. Set aside for 5 minutes to cool slightly.

Step 3

Remove nashi and arrange over the base of cake pan, transferring liquid to a jug. Pour 3/4 cup (185ml) of liquid over nashi. Reserve remaining liquid.

Step 4

Roll the pastry out to a 25cm circle on lightly floured surface. Carefully place pastry over the nashi, turning the extra pastry back so that it forms a border. Bake for 35-40 minutes or until golden. Set aside for 5 minutes. Place a wire rack over a baking tray. Turn the tart onto the rack. Transfer the tart to a plate and set aside for at least 1 hour to cool. Brush with the reserved liquid just before serving with the coconut cream.

Plain flour: Ever wondered what the difference is between plain flour and strong flour? Plain flour has moderate levels of protein and is ideal for cakes and pastries. Strong flour is high in protein and gluten, and is used for bread and pasta making. The high amount of protein handles the rigors of kneading and rolling better than plain. Coconut cream: Makes for an ideal accompaniment to this Asian-inspired tart. Don't forget to shake the can well before opening - this distributes the cream through the liquid. Pour into bowl and mix with a balloon whisk until smooth.

Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

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